Pesto Shrimp With Spaghetti Squash Recipes
PESTO SHRIMP WITH SPAGHETTI SQUASH
This dish was a combined effort between my husband and I. I made the pesto and shrimp, and he made the spaghetti squash. The result was too good not to share. I hope you like it as much as we did. This is also an awesome recipe for spaghetti squash as a side dish.
Provided by Melissa Varady @mvaradyteach
Categories Fish
Number Of Ingredients 11
Steps:
- Preheat oven to 400F. Cut spaghetti squash in half and de-seed. Submerge in water cut side up in a large microwave-safe bowl. Microwave for 7 minutes. Carefully turn over each squash half, return to water, and microwave another 5 minutes.
- Place squash halves cut side up on a baking dish with high sides. Place 1/4 cup chopped leeks and 2 tablespoons in the center of each squash and season with a little bit of salt and pepper. Spoon water from microwaving into each half (about 2 or 3 tablespoons each) and add about 1 cup of reserved water to bottom of the baking dish, covering the bottom of the dish so that the skin of the squash does not burn. Bake squash for 20 minutes.
- Toast pine nuts in a frying pan over medium heat. Watch carefully and remove from heat when they begin to brown.
- Add pine nuts, basil, and olive oil to food processor. Shred garlic into food processor using fine grater. Chop ingredients until a fine paste is formed.
- In a frying pan or wok, melt 2 tablespoons of butter. Once butter is melted, add shrimp, along with the lemon juice, and salt and pepper to taste.
- Once shrimp is finished cooking, remove from heat, add pesto and toss.
- Use tongs to carefully remove the squash halves, tipping the ingredients inside the squash out into the water. Place squash on a plate (or back into empty microwave-safe bowl from earlier). Use a fork to rake the squash, forming the spaghetti.
- Put some spaghetti squash on each plate and top with shrimp mixture. Top with parmesan cheese. Enjoy!
ITALIAN CHICKEN PESTO WITH SPAGHETTI SQUASH
This is a great new paleo version of your favorite Italian recipe with spaghetti squash. I like to sprinkle a bit of Parmigiano-Reggiano cheese over mine.
Provided by tclark23
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sprinkle squash with Italian seasoning and place upside-down on a rimmed baking tray. Add about 1 inch of water.
- Bake in the preheated oven until tender, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes; strands of squash should easily pull away when scraped with a fork.
- Heat a large skillet or wok over medium heat. Cook and stir sausage, uncovered, in the hot skillet until mostly browned and crumbly, about 10 minutes. Stir in broccoli and bell pepper. Reduce heat to low and add squash strands. Sprinkle basil, rosemary, and Italian seasoning, on top and drizzle with olive oil. Stir in 2 big spoonfuls of pesto, adding more to taste, followed by sun-dried tomatoes. Let simmer over low heat for 2 to 5 minutes. Serve.
Nutrition Facts : Calories 460.3 calories, Carbohydrate 42 g, Cholesterol 37.2 mg, Fat 26 g, Fiber 7.9 g, Protein 22.4 g, SaturatedFat 7.7 g, Sodium 1825.1 mg, Sugar 19.6 g
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- Pre-heat oven to 400 degrees F. Carefully cut the squash in half from top to bottom using a knife and a rolling pin. Watch the video below to see how I safely do this. Scoop out the seeds and save them for roasting and snacking while watching Netflix. Season the inside of the squash with a drizzle of oil and a generous pinch of salt and a few cracks of pepper. Roast on a sheet tray, cut side up, for 60-70 minutes or until the flesh can easily be pierced with a knife. Set aside so the squash can cool a bit.
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